Instant Pot Split Pea Soup Recipe
Introduction
Instant Pot Split Pea Soup is a comforting and hearty dish perfect for chilly days. With tender split peas, smoky ham, and fresh vegetables, it delivers rich flavor in less time than traditional methods. This recipe is easy to follow and yields a satisfying bowl of soup.
Ingredients
- 1 pound (454g) green split peas
- 1 (2lb) ham bone or smoked pork hock
- 2 tablespoons (28g) unsalted butter or olive oil
- 1 (220g) medium onion, diced
- 6 cloves (24g) garlic, minced
- A pinch dried thyme
- 2 (0.4g) bay leaves
- 2 (410g) carrots, chopped
- 1 rib (75g) celery, chopped
- 6 cups (1.5L) unsalted chicken stock
Instructions
- Step 1: Press the “Sauté” button on your Instant Pot and select the “Sauté More” function. When the display shows HOT, add the butter or olive oil. Quickly add diced onions and a pinch of salt to prevent burning. Sauté until onions are softened, about 2 minutes. Then add minced garlic, dried thyme, and bay leaves, sautéing for another minute. Finally, add the chopped carrots and celery and sauté for one more minute.
- Step 2: Pour in ½ cup (125ml) chicken stock to deglaze the pot. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits and prevent burning.
- Step 3: Add the green split peas and ham bone or smoked pork hock. Pour in the remaining 5½ cups (1375ml) chicken stock. Ensure the split peas are fully submerged in the liquid. Close the lid with the venting knob in the sealing position. Pressure cook on high for 15 minutes, then allow a natural release for 10 minutes.
- Step 4: Remove the ham bone or pork hock and set aside. Stir the soup, which will continue to thicken as it sits. Taste and season with additional salt if needed. Remove any meat from the bone, cut it up, and return to the soup or serve separately. Enjoy the soup warm as a meal or alongside your favorite dishes.
Tips & Variations
- For a vegetarian version, omit the ham bone and use vegetable stock instead. Add a smoky paprika for a similar flavor.
- Use olive oil instead of butter for a dairy-free option.
- If you prefer a smoother texture, blend part or all of the soup before serving.
- Adding a splash of vinegar or lemon juice before serving can brighten the flavors.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water or stock if it has thickened too much. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use yellow split peas instead of green?
Yes, yellow split peas can be used as a substitute. They may cook slightly faster and yield a slightly sweeter flavor.
Do I have to use a ham bone for this recipe?
No, the ham bone adds smoky depth, but you can use smoked pork hock or omit it entirely for a vegetarian version by using vegetable stock and additional seasonings.
PrintInstant Pot Split Pea Soup Recipe
This comforting Instant Pot Split Pea Soup features tender green split peas, aromatic vegetables, and smoky ham bone, cooked quickly to a creamy texture in a pressure cooker. It’s a hearty, protein-rich soup perfect for chilly days that requires minimal hands-on time and maximizes flavor with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (15 min pressure cook + 10 min natural release)
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Ingredients
Soup Base
- 1 pound (454g) green split peas
- 1 (2lb) ham bone or smoked pork hock
- 2 tablespoons (28g) unsalted butter or olive oil
- 1 (220g) medium onion, diced
- 6 cloves (24g) garlic, minced
- A pinch dried thyme
- 2 bay leaves (0.4g)
- 2 (410g) carrots, chopped
- 1 rib (75g) celery, chopped
- 6 cups (1.5L) unsalted chicken stock
Instructions
- Saute Onions, Herbs, Veggies: Press the “Saute” button on the Instant Pot and select the “Sauté More” function until the display shows HOT. Add 2 tablespoons of unsalted butter or olive oil to the pot, then quickly add the diced onions to prevent burning. Season with a pinch of salt. Sauté the onions until softened, about 2 minutes. Add the minced garlic, dried thyme, and bay leaves, cooking for another minute. Then add the chopped carrots and celery, sautéing another minute to develop flavor.
- Deglaze Instant Pot: Pour in ½ cup (125ml) of unsalted chicken stock and thoroughly deglaze the bottom of the pot by scraping the browned bits with a wooden spoon to prevent sticking and enrich the soup’s flavor.
- Pressure Cook Split Pea Soup: Add the green split peas and the ham bone or smoked pork hock into the pot. Pour in the remaining 5½ cups (1375ml) of chicken stock, ensuring all split peas are submerged. Close the lid with the venting knob in the sealing position. Pressure cook on high pressure for 15 minutes, then let the pressure release naturally for 10 minutes.
- Season, Thicken, Serve: After cooking, carefully remove the ham bone or pork hock and set aside. Stir the soup to combine; it will thicken as it cools slightly. Taste and adjust seasoning with salt as needed—typically about 2 large pinches of kosher salt. If using a smoked pork hock, shred the meat and either stir it back into the soup or use it for sandwiches. Serve the soup warm as a hearty meal or alongside your favorite main dishes.
Notes
- Using a smoked pork hock gives the soup a rich, smoky flavor; alternatively, a ham bone works great for a milder taste.
- Deglazing the pot prevents the Instant Pot from burning and adds depth to the soup flavor.
- Natural pressure release ensures the peas finish cooking gently for optimal texture.
- Leftover meat can be repurposed for sandwiches or added back into the soup for extra protein.
- Add more or less chicken stock depending on preferred soup thickness.
- This soup freezes well for up to 3 months.
Keywords: Instant Pot split pea soup, ham bone soup, pressure cooker soup, green split peas, hearty soup
